Römisches Hähnchen

Zutaten

• 1 1/2 kg chicken thighs
• 1 red capsicum, sliced
• 80 g prosciutto, chopped
• 1 can (400 g) diced tomatoes
• 1/2 cup white wine
• 1 tbsp fresh thyme leaves
• 1 tsp fresh oregano leaves
• 1/2 cup chicken stock
• 2 tbsp capers
• 1/4 cup chopped fresh parsley
• 4 cloves garlic, chopped
• salt
• freshly ground black pepper
• 1/4 cup olive oil

Zubereitung

1. 1

   Season chicken with salt and pepper.

2. 2

   Heat olive oil in a large pan over medium heat. Brown the chicken on both sides, then remove and set aside.

3. 3

   In the same pan, add capsicum and prosciutto. Cook until capsicum softens and prosciutto becomes slightly crisp.

4. 4

   Add garlic and cook briefly until fragrant.

5. 5

   Pour in diced tomatoes, white wine and herbs. Scrape the bottom of the pan to release any browned bits.

6. 6

   Return chicken to the pan and add chicken stock. Bring to a boil, then reduce heat and simmer covered for 30 minutes until cooked through.

7. 7

   Stir in capers and parsley before serving.

8. 8

   Serve hot with bread, pasta or rice.